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I finally figured out why my pork chops were always dry - it was the bone placement
Been cutting pork for about 4 years at my shop in Cleveland. Last month a customer came in and said my chops looked 'off' compared to a place he used to go to. I brushed it off at first but then I looked at some old photos online and realized I was cutting them too close to the spine. Left almost no bone on the chop so all that juice just leaked out during cooking. Now I leave a solid inch of bone and they come out way better. Anyone else have a cut they messed up for years before someone pointed it out?
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the_charlie4d agoTop Commenter
Gotta wonder if the bone placement also changes how fast the meat cooks near the center, that might be why they used to come out overcooked on the inside too.
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christopher9523d ago
Oh yeah, for sure. The bone definitely acts like a heat sink in the middle, @the_charlie. It takes longer to get that center meat up to temp, so the outside gets torched while you're waiting. That's probably why old recipes always came out dry and burnt on the edges.
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